Healthy Dinner Recipes Week Six

The sixth full week of healthy dinner recipes combine a touch of elegance and a hearty portion of home style cooking. Each day has something the whole family can enjoy; from molasses glazed pork roast to chicken pot pies.

2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat and sauté the shallots until tender, about 4 minutes. Add the tomatoes and heat to boiling. Add the shrimp and cook for 1 minute, then add the scallops and cayenne and cook for 1 minute.

3. Add the seafood mixture to the pasta and toss to coat. Heat until the shrimp and scallops are cooked through, about 1 minute.

4. Add the basil and toss to mix, adding enough reserved pasta cooking water to make the sauce juicy. Garnish with the basil sprigs and serving with a side Caesar salad.

1. Preheat the oven to 475 degrees F. Place the pork roast in a shallow aluminum foil lined baking pan. Combine the molasses, water, mustard, and garlic powder in a cup and mix until blended.

2. Spread the mixture over the pork and bake for 20 minutes. Sprinkle with the sesame seeds and reduce the oven temperature to 350°F.

3. Bake, tenting the roast with foil if it is browning too much, until an instant read thermometer inserted in the center registers 140 degrees F and the juices are not cloudy when the thermometer is taken out, about 10 minutes longer.

4. Remove the roast from the oven and cover loosely with aluminum foil. Let stand for 10 minutes. Slice and serve with mashed potatoes.

1. Combine the chicken and broth in a medium skillet, cover, and heat to simmering over medium high heat. Simmer over medium heat until the chicken is cooked through. Remove the pan from the heat, uncover, and set aside to cool.

2. When cool, remove the chicken from the liquid (reserve the liquid), cut into bite-size pieces, and place it in a medium bowl.

4. Combine the egg white and soy sauce in a small bowl. Unroll the pastry and place on a work surface. Squish the perforations in the dough to make a large rectangle without any holes.

5. Cut out 6 (2 ½ inch) rounds from the dough using a large cookie cutter or glass and prick decoratively with a fork. Discard the scraps. Brush the pastry rounds with the egg-white mixture,. Place on a parchment paper-lined baking sheet, and bake until browned, about 10 minutes. Set aside and keep the oven on.

6. Combine the half and half and flour in a bowl until smooth. Melt the butter in a small saucepan over medium-high heat and sauté the mushrooms until softened, 3 minutes.

7. Whisk in the half and half mixture and the chicken cooking liquid. Cook, stirring, until the sauce boils, and simmer until thickened, about 3 minutes.

8. Add the chicken, vegetables, parsley, and dill and heat through. Pour the mixture into the prepared baking dishes and bake until the pies are bubbly, about 15 minutes.

1. Place the tomatillos in a small saucepan with enough water to cover. Heat to boiling over high heat and simmer until they turn a dull green, about 10 minutes. Drain and place in a blender.

2. Add the chile, onion, cilantro, and ¼ teaspoon salt and blend until an even or chunky texture, not runny. Taste and add more chile or adobo sauce if desired. Set aside.

3. Mix the remaining 1 teaspoon salt, the cumin, oregano, and pepper in a cup and sprinkle over the chicken. Grease a large nonstick skillet with nonstick cooking spray and heat over medium-high heat until hot but not smoking. Add the oil and swirl the pan to coat.

4. Add the chicken and brown on both sides, skinned side first, 6 to 10 minutes in all. Add the garlic and green onion in the last minute or so until sizzling and fragrant.

5. Remove the chicken and garlic-onion mixture to a plate and keep warm.

6. Mix the cornstarch with a little of the pineapple juice to blend and combine with the remainder of the pineapple mixture. Pour into the skillet and cook, stirring, until thickened and clear.

7. Add the chicken-garlic mixture and juices from standing to the skillet and stir to blend and coat. Cover and steam the chicken until it is hot and cooked through, when an instant-read thermometer inserted in the thickest part registers 160 degrees F, about 4 minutes, turning 2 minutes.

8. Serve the chicken with the pineapple sauce spooned on top and drizzled with the tomatillo sauce and a side of white rice.